1 Review 2 Reprint of “Heated vegetable oils and cardiovascular disease 3 risk factors” ☆ 4 Chun-Yi Ng a , Xin-Fang Leong a,b , Norliana Masbah a , Siti Khadijah Adam c , Yusof Kamisah a , Kamsiah Jaarin a, ⁎ 5 a Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia 6 b Department of Clinical Oral Biology, Faculty of Dentistry, Universiti Kebangsaan Malaysia, Kuala Lumpur, Malaysia 7 c Department of Human Anatomy, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, Selangor, Malaysia 8 9 abstract article info 10 Article history: 11 Received 12 December 2013 12 Received in revised form 8 February 2014 13 Accepted 15 February 2014 14 Available online 12 March 2014 15 16 17 18 Keywords: 19 Plant oils 20 Heating 21 Cardiovascular diseases 22 Aetiology 23 Cardiovascular disease (CVD) is one of the leading major causes of morbidity and mortality worldwide. It may 24 result from the interactions between multiple genetic and environmental factors including sedentary lifestyle 25 and dietary habits. The quality of dietary oils and fats has been widely recognised to be inextricably linked to 26 the pathogenesis of CVD. Vegetable oil is one of the essential dietary components in daily food consumption. 27 However, the benefits of vegetable oil can be deteriorated by repeated heating that leads to lipid oxidation. 28 The practice of using repeatedly heated cooking oil is not uncommon as it will reduce the cost of food preparation. 29 Thermal oxidation yields new functional groups which may be potentially hazardous to cardiovascular health. 30 Prolonged consumption of the repeatedly heated oil has been shown to increase blood pressure and total choles- 31 terol, cause vascular inflammation as well as vascular changes which predispose to atherosclerosis. The harmful 32 effect of heated oils is attributed to products generated from lipid oxidation during heating process. In view of the 33 potential hazard of oxidation products, therefore this review article will provide an insight and awareness to the 34 general public on the consumption of repeatedly heated oils which is detrimental to health. 35 © 2014 Elsevier Inc. All rights reserved. 36 37 38 39 40 41 Contents 42 1. Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 43 2. Heated vegetable oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 44 2.1. Effects of heating on vegetable oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 45 2.2. Awareness of using heated vegetable oils in food preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 46 3. Intake of heated vegetable oils and CVD risk factors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 47 3.1. Hypertension . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 48 3.2. Dyslipidaemia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 49 3.3. Atherosclerosis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 50 3.4. Inflammation, oxidative stress and endothelial dysfunction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 51 3.5. Vascular remodelling and endothelial injury . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 52 4. Conclusions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 53 References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 54 55 1. Introduction 56 According to a health statistics gazetted by the World Health 57 Organisation [1], non-communicable diseases (NCDs) will be causing 58 more than three quarters of all deaths in 2030. Of the NCDs, cardiovas- 59 cular disease (CVD) represents a major risk to worldwide deaths, in 60 which the numbers of mortality from CVD are expected to skyrocket 61 from 17.1 million in 2004 to 23.4 million in 2030. Vascular Pharmacology xxx (2014) xxx–xxx ☆ This article is a reprint of a previously published article. The article is reprinted here for the reader's convenience. For citation purposes, please use the original publication details; Vascular Pharmacology, 61(1), pp. 1-9. DOI of original article: http://dx.doi.org/10.1016/j.vph.2014.02.004. ⁎ Corresponding author at: Department of Pharmacology, Faculty of Medicine, Universiti Kebangsaan Malaysia, Jalan Raja Muda Abdul Aziz, 50300 Kuala Lumpur, Malaysia. Tel.: +60 3 92897281/7285; fax: +60 3 26938205. E-mail address: kamsiah@medic.ukm.my (K. Jaarin). VPH-06088; No of Pages 9 http://dx.doi.org/10.1016/j.vph.2014.05.003 1537-1891/© 2014 Elsevier Inc. All rights reserved. Contents lists available at ScienceDirect Vascular Pharmacology journal homepage: www.elsevier.com/locate/vph Please cite this article as: Ng C-Y, et al, Reprint of “Heated vegetable oils and cardiovascular disease risk factors”, Vascul Pharmacol (2014), http:// dx.doi.org/10.1016/j.vph.2014.05.003